Bangkok’s best-known Italian restaurant continues its tradition for Cucina Tradizionale
For almost 40 years, Rossano’s has been delighting Bangkok diners with its traditional Italian cuisine. More recently this legendary restaurant has been reaching new heights thanks to the masterful culinary skills of Executive Chef Matteo Verini, who joined Rossano’s three years ago after working for some of Thailand’s leading hotels.
From classic Spaghetti Bolognese and Risotto Porcini mushrooms to the chef’s weekly specials and the restaurant’s favorites such as Maine Lobster, Prime Lamb Ribs, and the famous Australian ‘Wagyu’ Tomahawk, Rossano’s cuisine under Chef Matteo menu is not only awesome in its diversity but also unapologetically traditional, yet innovative and always exciting.
Indeed, the Rossano’s continues a tradition that dates back to 1984 when Gennari Rossano opened L’Opera, Bangkok’s original Italian restaurant, which raised his homeland’s cuisine to a new level in Thailand.
Today, the restaurant has a new look, a Tuscan-style country house, light and airy, pastoral and cozy, but its owners and chef have remained steadfastly faithful to Gennari Rossano’s values of Cucina Tradizionale in its food selection and preparation.
Chef Matteo and his 14-strong team produce a long list of dishes that lean towards the cuisine of northern Italy, where he was raised in a family of skilled cooks. The many different varieties of pastas, breads and desserts served at Rossano’s are all homemade.
Make Christmas & New Year's festivities a breeze by taking the families and loved ones out for a festive feed. Check in and be merry with us at the Greenhouse Restaurant and Terrace of the Avani Sukhumvit Bangkok Hotel (directly accessible from BTS On Nut station exit 3).
Nothing beats a great Christmas meal with great drink. Our culinary delights and many delectable festively inspired desserts awaits you. A roasted turkey, an oyster bar, fresh seafood on ice, a wide selection of meat and seafood, and live cooking station are among them. A live band and Christmas carols are planned to round out your special evening.
Continue to welcome those who are looking forward to enhancing the end-of-year celebration with delectable cuisine. An oyster bar, pan-seared foie gras, fresh seafood on ice, a cheese and coldcuts selection, a BBQ on the terrace with lamb, beef, and seafood, and a live cooking station with BBQ duck, soft shell crab curry, steamed black crab, and sweet treats are among the delectable dishes created by our Executive Chef. Your dinner will be complete with an entertaining live band and DJ.
As the countdown begins, toast to a new beginning on the sky-high terrace with our free-flow drinks. Share joy and best wishes with loved ones for a fantastic start to the new year. Come and enjoy the magic of the season with your family and friends over delicious food and a wide range of exciting events, sparkling entertainment, and fun things to do all throughout the holiday season, no matter what your holiday traditions are or what kind of food you like. We promise to make your Christmas and New Year's Eve unforgettable.
The choice of time and price for each celebration is shown below.
Christmas Eve Dinner
24 December 2022 - : 6:00 p.m. - 10:00 p.m.
-THB 1,250++ per person for buffet dinner*
-THB 1,850++ per person for buffet dinner with free-flow drinks*
Christmas Day Lunch
December 25, 2022: Noon - 3:00 p.m.
- THB 1,150++ per person for buffet lunch*
- THB 1,750++ per person for buffet lunch with free flow drinks*
New Year’s Eve Dinner
Saturday, 31 December 2022: 6:00 p.m. - 10:00 p.m.
- THB 1,850++ per person for buffet dinner*
- THB 2,450++ per person for buffet dinner with free flow drinks*
New Year’s Eve Countdown
Saturday, December 31, 2022: 10:00 PM – Midnight
-THB 999++per person for 2-hour free flow drinks*
Remark: *The rates are subject to a 10% service charge and applicable 7% government tax
Children under the age of 12 receive a 50% discount. Get a 20% discount on food only for groups of six or more (excluding children). Early bookings and payments received before December 18, 2022 will receive a 20% discount off the original price!
For more information about the food and beverage menu, as well as reservations, visit https://mhg.to/zmgm7 or call 02-079-7555.
"I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
One of his key partners here in Bangkok is Thammachart Seafood, known for its top quality, sustainably sourced seafood, which supplies Chef Gerard's kitchens with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality items from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
The background of each product is carefully assessed by Chef Gerard. "I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
Chef Gerard says he likes working with Thammachart Seafood because of its reliability. "They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant."
The feedback from diners at Elements, inspired by Ciel Bleu has been extremely positive, he says. "The quality of the scafood products we use is our top priority, not the price."
ThE list: Readers of The BigChilli continue to tell us their favorite Bangkok restaurants
Commaso Cecca, Store Manager and Head Bartender of Camparino in Galleria, brings his concoctions and some of the bar’s iconic flavors to the heart of Bangkok at Vesper.
For many drink connois-seurs, having a cocktail at such historic and legendary bar like Camparino in Galleria in Milan would be one of the quests to be crossed off the bucket list. Well, some Bangkok drinkers were in lucky as some drinks from Milan were being served exclusively the head bartender himself at Camparino Takeover event at Vesper, along with his insights into the cocktail trend and how to stay relevant in the fast-changing world.
With 107 years of history behind it, Camparino in Galleria has now consolidated its position as an establishment that is synonymous with the Milanese aperitivo and innovative mixology at a global level, and that is far more than its refined cocktails and sophisticated atmosphere: a legacy that is intrinsically entwined with the soul of the city of Milan. And since its major facelift in 2019, the bar has also become a worldwide pioneer for innovative mixology and went on to be awarded no.27 on World’s 50 Best Bars 2021 list.
“Do you know what’s the best part of working at Camparino?” asked Tommaso Cecca, current Store Manager and Head Bartender of the historic venue, while stirring what looked like a Negroni at the bar of Bangkok’s very own Asia’s 50 Best Bar awardee. “It’s the opportunity to meet people from around the world and work with some of the most talented, most dedicated people in the industry. And I never get tired of the view of the Duomo di Milano!
Belga Rooftop Bar & Brasserie
After two years enduring the Covid pandemic, the Club was finally able to return to a new, if modified normality we hope may continue. This was our fourth visit to Belga Rooftop Bar & Brasserie at Sofitel Sukhumvit Hotel, and it was more than just a long-awaited treat. Executive Chef Nicolas Basset, Master of Beer and Ceremony Peter Laird, and their entire team provided us a wonderful experience from start to finish.
Several members arrived early, availing themselves of the opportunity to try some of the Belgian beers on offer before the proceedings began with canapés around the bar. Delicious morsels of Beef Tartar on toast and Tuna with Lemongrass on Endive (Bangkok meets Brussels) were served with an Austrian Grüner Veltliner from Fritz Wieninger (2018) as aperitif. Wine Spokesman Robert Lea, admittedly not a big fan of white wines, still found this a suitable, if not awe-inspiring, complement to the food.
Robert was more pleased with our second white wine, a Cantina Terlan Gewurztaminer (2018) from the Südtirol, Alto Adige Region of Northeastern Italy. He appreciated the slightly spicy richness of this wine, which was paired with Poached Asparagus with Truffle Vinaigrette, Marscapone Cream and Pickled Mushrooms. Our Food Spokesman (and Club Wine Master) Thomas Boedinger said this crisp and fresh starter was, for him, the best dish of the day.
We next enjoyed a Salmon Mi-Cuit with Tarragon Crust on Braised Lentils and Petits Legumes. It was a beautifully delicate preparation – the fish was perfectly done, with just a hint of the duck fat in which it was cooked sous-vide style and served with a reduced sherry vinegar sauce. It was accompanied by Two Paddocks Fusilier Bannockburn Pinot Noir (2017) from the South Island, New Zealand. Robert expressed surprise that such a red, with its spicy cherry notes, would go so well with the salmon. He also felt it was perhaps a bit “young” but some others thought it actually tasted nearer the end of its life.
Some mysteries defy explanation. For example, how is it possible, in the nearly 20-year history of our Club, we never before had a lunch at Gianni Ristorante – one of Bangkok’s most popular and iconic Italian restaurants? Oh, individually, of course, we have all enjoyed on many occasions the fine dining and service standards proffered by Gianni Favro since he opened in 1996. Yet it was only now, after the restaurant moved to stunning new surroundings at the Plaza Athenee in Wireless Road, that we visited as a group – a sadly belated decision, but still more than worth the wait.
Upon our arrival, the famously hospitable service staff offered an aperitif, Kellerei St. Pauls Plötzner Weissbergunder 2019, from Südtirol DOC in the Alto Adige region of Italy. Wine Spokesman Alex Fisken declared this Pinot Bianco to be “elegantly understated – like a lot of the people around this table”. He also noted that it was highly rated by experts, refreshingly fruity with hints of pear, apple, and herbs. It went very well with the fine selection of amuse-bouches we enjoyed: Rice ‘Arancino’ with Tomato Gel, Citrus-Fruit Cured Hamachi Carpaccio, Steamed Prawn with Cocktail Sauce, and Tapioca Waffles Topped with Burrata & Anchovies.
Once seated at a long table in the beautiful terrace room, surrounded by glass and mirrors, we were served an Italian classic, Vitello Tonnato – thinly sliced roast veal and tuna sauce, garnished with capers and pickled peppers. Food Spokesman Andrew McDowell enjoyed the delicate flavors of this dish, but was most impressed with how it paired with the wine: Gaja Ca’Marcanda Promis 2016, a widely acclaimed name among Tuscan red blends. Robert Parker gave it 93 points, noting “the Promis has always seen Merlot in a leading role...” and the 2016 (55% Merlot, 35% Syrah and 10% Sangiovese) “is a full and complete wine with nice roundness and bright freshness on the close”. Alex especially appreciated its “fresh and spicy” character.
THE LIST WE ASKED READERS OF THE BIGCHILLI TO TELL US THEIR FAVORITE BANGKOK RESTAURANTS. PART 2
La Dolta Pasta
Chef-partner Francesco Deiana is reckoned to make some of the pastas in town. Luckily, Bangkok has two branches of this simple but popular restaurant.
Thonglor Branch: 161/6 Thonglor 9 Road, North Klongtan, Wattana, Bangkok Tel. +66 (0) 2 392 8688, +66 (0) 86 300 1111
Silom Branch: 10/15 Convent Rd, Silom, Bang Rak, Bangkok 10500 Tel. +66 (0) 2 236 5558, +66 (0) 61 773 6526